Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (30g) unsalted butter
  • 1 cup (115g) shredded mozzarella cheese
  • 2 tbsp (30g) cream cheese, softened
  • 1 tsp (5g) garlic powder
  • 1/4 tsp (1g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (60g) Panko breadcrumbs
  • 1/4 cup (30g) grated Parmesan cheese
  • 1 tsp (5g) paprika

Instructions:

  1. Place your hand flat on top of the chicken breast. Carefully slice horizontally into the thickest part, stopping just before you cut through the other side to create a pocket. In a small bowl, mix the mozzarella, cream cheese, and seasonings. Spoon a generous mound of the mixture into each breast and press the edges together, securing the seam with 2-3 toothpicks.
  2. Combine Panko, Parmesan, and paprika in a shallow dish. Press the top and sides of each stuffed breast into the breadcrumb mixture, ensuring a thick, even layer that clings to the meat.
  3. Heat olive oil and butter in your skillet over medium-high heat. Place chicken in the pan and sear for 3-4 minutes per side until a mahogany-colored crust forms. Immediately transfer the entire skillet into a preheated oven at 400°F (200°C) for 10-12 minutes.
  4. Remove from the oven once the internal temperature hits 160°F (71°C). Let the chicken rest for 5 minutes; the temperature will rise to the safe 165°F (74°C) while the juices redistribute.